Chives resemble hollow blades of grass and are the smallest member of the onion family. They have a distinctive but mild oniony, garlicky flavor.

Chives have a natural affinity with all things creamy. Whether you throw a tablespoon of chopped chives in a mixer with a stick of soft butter or you sprinkle some chives over your bagel and cream cheese, chives add a pleasant herbal freshness that counterbalances creaminess. Toss a few tablespoons of chopped chives over buttery mashed potatoes, on an omelet or mix into scrambled eggs.

Chives are the easiest herbs to work with. They don’t even require a knife. Take a pair of (clean, preferably kitchen) scissors and snip, snip, snip. Friends drop by unexpectedly? Roll a log of goat cheese in a tablespoon of chopped chives for a quick, easy, and impressive hors d’oeuvre.

Want to push your chives further? Put soft butter and chives in a mixing bowl, add 1/2 teaspoon of lemon zest, a small pinch of salt, a couple grinds of pepper and, if you’re into it, a pinch and half of garlic powder. After it’s mixed, roll your butter creation into a log and wrap in cellophane. The next time you grill a steak, cut off a 1/4-inch slice and place it over the steak when warm. The chive-butter sauce is also great on fish, green beans, and potatoes.